Spicy Asian Noodles (Ready In Just 10 Minutes!)

These spicy noodles are loaded with garlic and chili, and take less than 10 minutes to cook! Made with simple ingredients, they make a tasty Asian dinner that tastes like Takeout!

If you are anything like me, spicy food is far superior to other foods out there.

I love it when a dish or recipe has a spicy kick to it and it’s not uncommon for me to add my own chili or red pepper flakes to those that don’t.

Whenever I need a quick dinner or crave something fast, I love to make my go-to dish of spicy Asian noodles. 

Why you’ll love this recipe 

• Easy to make. The entire cooking time is less than 10 minutes and there is barely any prep required.
• Budget friendly. This recipe uses everyday ingredients that you probably have in your pantry as we speak. Oh, and noodles are one of the cheapest grains available.
• Versatile. Serve them hot, cold, or at room temperature; these noodles are versatile and taste good either way. 
• Easy to customize. While delicious on their own, these work as a blank canvas, so add some protein, different veggies, or even some toasted nuts. 

What we love about this recipe is how FAST and easy it is to make, yet tastes like something you’d get at an Asian restaurant. Just like our Korean spicy noodles, once you try it, you’ll never make your go-to noodles again. 

Ingredients needed 

This recipe uses simple and easy ingredients. You probably have everything already in your pantry and if not, we can find them at any basic grocery store. Here is what you’ll need:

• Noodles. Any thick noodle is best, as they absorb sauces/flavors so much better. We used rice noodles.
• Soy sauce. You can use tamari instead if following a gluten-free diet. 
• Dark soy sauce. A richer and more robust flavored soy. A little goes a very long way, so use it sparingly.
• Sesame oil. A must for any good Asian dish.
• Water. 
• Vegetable oil. Or any neutral-flavored oil.
• Garlic. Minced. 
• Green onion. Sliced to separate the whites from the greens.
• Red chilies. Decide the spice level you want and then choose accordingly. 
• Bean sprouts. These should be shiny and white with yellow tips. 
• Sesame seeds, green onions, and red chilies. To decorate 

How to make spicy noodles

Simple is an understatement for this recipe. You follow a simple 3- step process and you’ll have everything cooked in no time. Ready to make some noodles?

Step 1- Prepare the spicy noodle sauce

Take a small bowl, add sesame oil, dark soy sauce, soy sauce, water, and sugar and mix until combined. 

Step 2- Cook noodles 

Next, cook the noodles as per their instructions and set them aside.

Place a large skillet on medium-high heat, and add some vegetable oil. Once hot, add the white portion of the green onion, garlic, and red chili, and stir-fry for 2-3 minutes. 

Step 3- Combine everything together

Now, add the noodles and sauce to the skillet and cook until the noodles are fully coated with the sauce. Then, turn the temperature to high heat, add bean sprouts and cook for another 3 minutes. Add green onions, and cook for 2 minutes or until the onions are wilted. 

Serve with sesame seeds, sliced green onions, and red chilies on top. 

Flavor variations

As we mentioned earlier, what makes this dish such a winner is how easy it is to customize. It seriously works as a clean-out-the-fridge kind of meal and you can (mostly) add whatever you like into it. Here are some ideas: 

• Add protein: Chopped chicken breast, beef strips, shrimp, and even tofu are all fantastic options. 
• Use different noodles: Swap out the rice noodles for udon noodles, buckwheat noodles, or brown rice noodles. 
• Switch up the vegetables: Toss through some green beans, snow peas, broccoli, and thinly sliced carrots. 
• Change the sauces: For a sweeter kick, add some black bean or oyster sauce. We also love swapping out the spice for some sweet chili sauce. 

Storage instructions

Wondering what is the best way to store leftovers? Here are the best practices for noodle storage: 

• To store: Place leftover noodles in an airtight container and store them in the refrigerator for up to one week.
• To freeze: Place the cooked and cooled noodles in a shallow container and store them in the freezer for up to 6 months.
• Reheating: You can reheat them in the microwave for 30-40 seconds or in a non-stick pan (or skillet).

What to serve with this dish

Honestly, these noodles are a meal in themselves, so if we change it up, it’s usually to add some protein. Here are some ideas: 

Frequently Asked Questions

• 1 lb rice noodles
• 3 tablespoons soy sauce
• 3 tablespoons dark soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 6 cloves garlic sliced
• 4 stalks green onion sliced
• 3 small red chilis
• 1 cup bean sprouts
• 2 tablespoons sesame seeds to serve

• In a small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, water, and sugar until combined.

• Cook noodles as per instructions and set aside.

• Add the vegetable oil to a large skillet and place over medium-high heat. Once hot, add garlic, the white part of the onion, and chili. Stir-fry for 2-3 minutes.

• Add the noodles and pour the sauce over it and mix until the noodles are fully coated. Add the bean shoots and cook for 3 minutes.

• Add the rest of the green onion and cook for a further 2 minutes, or until they are wilted.

• Remove the noodles off the heat, sprinkle with sesame seeds and serve immediately.

TO STORE: Place leftover noodles in an airtight container and store them in the refrigerator for up to one week. TO FREEZE: Place the cooked and cooled noodles in a shallow container and store them in the freezer for up to 6 months. TO REHEAT: You can reheat them in the microwave for 30-40 seconds or in a non-stick pan (or skillet).

Serving: 1serving | Calories: 359kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Sodium: 780mg | Potassium: 152mg | Fiber: 9g | Vitamin A: 225IU | Vitamin C: 22mg | Calcium: 24mg | Iron: 1mg | NET CARBS: 32g